Here’s a delicious and easy way to prepare beef burgundy. While some foodies may be appalled by the use of dry and canned soups, it really turns out well and is great over rice or egg noodles. Please give it a try before you judge!
- 4 pounds stew meat
- 2 envelopes dry onion soup mix
- 2 cups Gallo Hearty Burgundy
- 2-3 tablespoons minced garlic
Combine all ingredients. Bake in large pan/casserole 3-4 hours, covered, at 325 degrees. It really needs 4 hours – if you take a peek at 3 hours, it will still not look nearly done. However, when it comes together in the last hour, your patience will be rewarded!
This receipe courtesy of my son’s godmother, Marita Agresta (her mom loved this recipe because you don’t have to brown the meat before putting together).